Ramadan Lentil Soup

Name: Ramadan Lentil Soup
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons olive oil; 2 medium carrots, peeled and chopped; 1 potato, peeled and rough chopped; 1 onion, peeled and rough chopped; 1 small beet, peeled and rough chopped; 500 g red split lentils; 1.5 teaspoons ground cumin; 1 teaspoon garlic powder; 1.5 teaspoons turmeric; 2 teaspoons salt; 0.5 teaspoon black pepper; 2.5 L vegetable stock; 0.25 cup fried onions, roughly chopped; 0.25 cup coriander, roughly chopped; 2 tablespoons pistachio dukkha; 0.25 cup pomegranate seeds; 4 dates, pitted and finely chopped; 1 lemon zest, zest of one lemon

A smooth and spiced red lentil soup with beetroot, finished with a bright relish of fried onions, herbs, nuts, pomegranate, and dates.

total: 20 min
cook: 20 min
servings: 6

Original recipe on chefsallyjane.co.uk

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Ingredients

6 servings

for the relish

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getsaucepan.com/r/38b3468f-0137-4b27-a6ff-6d9faddb12d8 · Original: https://www.chefsallyjane.co.uk/recipe/ramadan-lentil-soup